Beet Salad with Watercress Drizzle

1. 1

   Put the beets into a steamer basket over a large pot of boiling water.

2. 2

   Cover and steam for about 45 minutes or until beets are tender.

3. 3

   Drain and let cool until you can handle them.

4. 4

   Cut the ends off of the beets and peel them (the peel should rub off easily with a little help from a paring knife here and there).

5. 5

   Cut the beets into large dice.

6. 6

   Toast the walnuts in a dry saute pan over medium-high heat for 3 minutes or until fragrant, and set aside.

7. 7

   Put the watercress, goat cheese, buttermilk, vinegar and salt into a food processor and process until smooth and creamy.

8. 8

   Put the beets on a serving dish, drizzle the watercress sauce on top and sprinkle with walnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.